Blueberry balsamic herb crusted salmon {recipe}

This goes down as one of the top 5 dishes I've ever cooked or eaten. Ready? 

Blueberry balsamic herb crusted salmon. Yes, really. I guess I've been on a salmon-kick recently because I just ate some of my roommates orange flavored salmon, yum. Salmon is my favorite seafood and I love how it can be cooked in so many ways.

I spotted a similar dish on Pinterest, read the recipe and it sounded really yummy! But I wanted to make it using less processed sugar and more blueberries. Check out the cooking process and full recipe below. If you love salmon and/or blueberries, you must try this meal. So. Good.

Cooking the blueberries in the balsamic vinegar.

Cooking the fish in the mixture from my pot.

Still cooking, while I wait anxiously and so hungry.

ALL DONE. And topped with more of the blueberry sauce and blueberries.

AMAZING.

I ate my salmon with green beans and Greek yogurt red potatoes, yum!!

Ingredients

1 lb. fresh salmon, skin on*

1 pinch of brown sugar*

1/4 cup of balsamic vinegar

1 cup of frozen or dried blueberries

1 tablespoon maple syrup

Oregano

Red Pepper

Italian Seasoning

Black Pepper

Parsley

Instructions

Rinse the salmon then put it in a baking dish that has been coated with olive oil.

Sprinkle the salmon with red pepper, black pepper, Italian seasoning, and oregano until salmon has thin coat of herbs.

Preheat oven to 375 degrees and put seasoned salmon in the oven while it preheats.

In a pot/saucepan, add the balsamic vinegar, blueberries, maple syrup, and brown sugar. Cook for 2-5 min. or until most blueberries are melted.

Once oven reaches 375 degrees, take the salmon out and add (almost all) of the mixture from the pot/saucepan.

Cook the salmon for 25-30 min. Test for doneness by pressing the fish with a fork - it should barely give way and be cooked nearly all the way through.

Once salmon is cooked, add the remaining mixture in saucepan over the fish as a topping. Sprinkle with parsley. More blueberries can be added as desired.

Would you be willing to try this?